In the Kumaon hills, ghee is ‘ghyuu’ — a daily food, a ritual, a part of every home. This is the culture and craft behind our ghee.
Kumaon is the eastern hill region of Uttarakhand, and in the Kumauni language ghee is called ghyuu. Here it’s not a premium product — it’s everyday nourishment, made at home from curd, by hand, the way it always has been. That’s the ghee we bring you.
In Kumaon, ghyuu goes into the first dal of the day, into festival sweets, into a baby’s first khichdi, and into every ritual. It’s made in small batches from the milk of native Pahadi Badri cows — cultured into curd, hand-churned with a wooden mathani, and slow-cooked on a wood fire. Nothing about it is industrial.
📷 PHOTO NEEDED — Kumaoni home / women making ghyuu (replace this caption once the image is added)
Our ghyuu is made in Maitoli, a Kumaoni village in Pithoragarh, by a women-led group led by Manju Bhatt. The full process and people are on the Pahadi ghee — Maitoli page; the method is explained in bilona method. Try it in classic Kumaoni-style recipes.
Hand-churned A2 bilona ghee from a Kumaoni village — lab-verified, free shipping.